Naan pizza is the perfect individually-portioned pizza option, and my version is completely plant-based! This vegan naan pizza is perfect for loading up with all your favourite pizza toppings.
Chewy, delicious naan is an amazing base for a pizza, but the traditional version is usually made with ghee, so it’s not vegan. (Womp womp.) But once I had my vegan naan (and vegan garlic naan !) recipes down pat, I knew my next mission was to use them to make personal-sized pizzas.
This vegan naan pizza recipe starts with my homemade naan, which swaps the dairy for vegan milk, yogurt or coconut cream, and coconut oil. Then, we go to town on the toppings. Spoon on some pizza sauce, layer on your favourite meltable plant-based mozzarella, then pile on the faux meats, veggies, and perhaps even some pineapple if you’re so inclined.
What’s fabulous about this recipe is that you can make these pizzas and freeze them for easy lunches and dinners, and it’s also simple to double the recipe so you can prep an even bigger batch to keep on hand. There’s no better way to get your vegan naan pizza fix!
Is Naan and Pizza Dough the Same?
They’re very similar, but they’re not the same. Naan has some added fat in it—in a traditional naan recipe, it’s from the dairy, but in my recipe, it’s from plant-based sources. Pizza dough is made only with flour, yeast , salt, water, and possibly some additional seasonings.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan naan:
- All-purpose flour – You’ll need some for the naan and some for kneading.
- Brown sugar
- Baking powder
- Active instant yeast
- Garlic powder
- Sea salt
- Ground black pepper
- Warm vegan milk – Any kind you like or have on hand, as long as it’s unflavoured.
- Greek vegan yogurt or thick coconut cream from a can of coconut milk
- Coconut oil or olive oil
- Vegan Parmesan cheese, garlic, parsley, or cilantro – These are optional.
For the naan pizzas:
- Pizza sauce – Use store-bought or homemade pizza sauce. Marinara sauce works, too.
- Vegan mozzarella cheese shreds
- Chopped bell peppers, mushrooms, vegan pepperoni – Or any other toppings you want to use!
How to Make Vegan Naan Pizza
If you’d like, you can make the naan a day or two in advance, and then you’ll have it ready to go when it’s time to assemble your pizzas.
Make the naan:
Combine the dry ingredients. Whisk the flour, brown sugar, baking powder, yeast, garlic powder, salt, and pepper in a large bowl.
Add the wet ingredients. Form a well in the centre of the flour. Pour the vegan milk and vegan yogurt into the well, then mix with a spatula until a shaggy dough forms.
Knead. Turn the dough out onto a floured surface, then flour your hands and fold the dough together. Knead for about 3 minutes, using your hands and knuckles.
Let the dough rise. Lightly oil the ball of dough and place it back into the bowl. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise for 30 minutes on the counter in a warm place, until it’s about doubled in size.
Form the naan. Divide the dough into 6 balls and roll them into circles. Press each circle with your palm, then roll them into a slightly oblong shape with a floured rolling pin , until they’re about 6 to 8 inches in length.
Prepare. Warm a large skillet over medium-high heat and brush both sides of the naan with oil. Add any seasonings, if you’re using them.
Cook the naan. Add a teaspoon of oil to the hot skillet and place a piece of naan into the pan. Cook until bubbles begin to form, about 30 to 60 seconds. Flip and cook for another 30 to 60 seconds, or until there are dark spots.
Finish. Transfer the cooked naan to a wire cooling rack, then repeat with the remaining dough.
To make the vegan naan pizzas:
Prepare. Preheat your oven to 400ºF. Grease a baking sheet or line it with parchment paper or a silicone mat.
Assemble. Spread the sauce onto the naan, leaving a border on the edges. Scatter the vegan cheese over the sauce, followed by the toppings.
Bake. Place the assembled pizzas onto the prepared baking sheet and bake for 5 to 8 minutes, or until the cheese is melted and the toppings are warm.
Tips for Success
Here are a few hints and tips for making perfect vegan naan pizzas.
- Working with the dough. The naan dough will be sticky at first, but you can add up to 2 tablespoons of additional flour if necessary. If it’s winter or you live in a dry climate, you may not need to do this; if your kitchen is more humid, you might have to add both tablespoons of extra flour.
- Use a rimmed baking sheet if you have one. This will keep the naan pizzas from sliding off the pan when you put it in and take it out of the oven!
- Choose a cheese that melts. Most shredded vegan mozzarella is formulated for melting, but keep in mind that some varieties of vegan cheese that come in wedges are meant more for snacking and aren’t as melty when heated.
Vegan Naan Pizza Ideas
There’s no reason to stick to this recipe as written! The world is your oyster when it comes to these vegan naan pizzas. Here are some ideas:
- Layer on barbecue sauce , pineapple, thinly sliced red onions, and chickpeas, like my Vegan Spicy BBQ Chickpea Pizza .
- Make a caprese pizza with fresh tomatoes, mozzarella, basil, and a balsamic reduction .
- Give naan pizza a summery twist with pesto , fresh peaches, corn, and vegan Parmesan , inspired by my Grilled Peach, Basil and Vegan “Goat” Cheese Pizza .
How to Store and Reheat Leftovers
If you have leftover naan pizza, wrap them and store them in the refrigerator for up to 3 days. I recommend reheating them in a 425ºF oven, but a microwave will work in a pinch.
Can This Recipe Be Frozen?
Yes! Wrap your vegan naan pizzas with plastic wrap and store them in a freezer bag or airtight container. While you can do this either before or after baking them, I recommend doing it before baking (after you’ve added the toppings) for best results. Then, simply bake according to the recipe instructions, tacking on a few extra minutes to account for the fact that the pizzas started out frozen.
Ingredients
- 2 cups all-purpose flour , 240g, + an extra up to 2 tablespoons for kneading and flouring
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley , or cilantro
Pizza Ingredients (to be split over the 6 pieces)
- 1 cup pizza sauce
- 2 cups vegan mozzarella cheese shreds
- 3-4 tablespoons per naan of additional toppings such as chopped bell peppers, mushrooms, vegan pepperoni
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat, then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
Naan Pizza Instructions
- Preheat oven to 400F.
- On each naan, spread the tomato sauce over the pizza. You don’t want to go all the way to the edges. Top with the cheese, and your desired toppings. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
- Add naan to a greased or lined baking sheet. Bake for 5-8 minutes, until the cheese is melted and the toppings are thoroughly heated through.
- Remove, allow to cool, slice and serve!
Notes
Naan Pizza
Ingredients
- 2 cups all-purpose flour 240g, + an extra up to 2 tablespoons for kneading and flouring
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk you can warm it in the microwave
- 1/2 cup Greek vegan yogurt or thick coconut cream from a can of coconut milk
- 1 1/2 tablespoons coconut oil or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley or cilantro
Pizza Ingredients (to be split over the 6 pieces)
- 1 cup pizza sauce
- 2 cups vegan mozzarella cheese shreds
- 3-4 tablespoons per naan of additional toppings such as chopped bell peppers, mushrooms, vegan pepperoni
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat, then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
Naan Pizza Instructions
- Preheat oven to 400F.
- On each naan, spread the tomato sauce over the pizza. You don’t want to go all the way to the edges. Top with the cheese, and your desired toppings. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
- Add naan to a greased or lined baking sheet. Bake for 5-8 minutes, until the cheese is melted and the toppings are thoroughly heated through.
- Remove, allow to cool, slice and serve!
Notes
Nutrition
Naan Pizza https://jessicainthekitchen.com/vegan-naan-pizza/ September 9, 2022
Learn how to make coconut butter using just one ingredient! It’s a creamy, rich indulgence that’s super easy to make at home, and great in all kinds of dishes.
Coconut butter is here to change your life! If you’ve never made it before, it takes less than 20 minutes, it’s as simple as pushing a button, and it requires minimal cleanup afterwards. If you have coconut flakes in your pantry, you’ve already got everything you need to whip it up.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
What Is Coconut Butter?
Also known as coconut manna or creamed coconut, coconut butter is made by grinding the pulp of a coconut until it forms a creamy white paste. Unsweetened coconut flakes produce the same result, and they’re a lot easier to work with than actual dried coconut meat.
The thin paste hardens into coconut butter once it cools completely. Coconut butter, though a little grainer than regular butter, is a great substitute in so many recipes, both in and out of the kitchen. It has a tropical flavour and aroma that makes it absolutely irresistible!
(Once you’ve made homemade coconut butter, you might be wondering what other kitchen staples you can whip up yourself. Try my homemade tahini , almond butter , or cashew milk next!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Unsweetened coconut flakes – Because this is the only ingredient you need, you can easily adjust this recipe to make more coconut butter by adding more coconut flakes. The more flakes you use, the easier it is to blend, too.
Are Coconut Flakes the Same as Shredded Coconut?
Shredded coconut is grated, while coconut flakes are made from coconut meat that’s cut into larger pieces and then dried. You can use shredded coconut to make coconut butter as long as it’s not sweetened.
How to Make Coconut Butter
Ready to get started? Here’s what you’ll need to do.
Add the coconut flakes to your blender . Place all of the coconut flakes into the jar of a high-speed blender or a food processor.
Process . Turn on your blender or food processor and process for 3 to 4 minutes, or until the flakes are beginning to clump together.
Scrape down sides. Open the blender or food processor and use a rubber spatula to scrape down the sides.
Process more. Place the top back onto the blender and and continue to blend, stopping to scrape every 3 to 5 minutes. I needed about 16 minutes, but your blender or food processor may vary; high-speed blenders will accomplish this faster than food processors. When its done, the flakes will be transformed into a paste.
Finish. Transfer the coconut butter to a jar and store it in the refrigerator or a cool place in your pantry. It will harden into a thick, creamy butter. To use, microwave for about 10 seconds to soften, or place a hot kitchen towel around the jar to warm it up.
Tips for Success
This recipe is all about technique! Here’s how to make sure your coconut butter turns out perfect .
- The more coconut flakes, the better. I wouldn’t use any less than 3 cups of coconut flakes, but by all means, feel free to increase the amount. You’ll find that it blends up much easier that way.
- Troubleshooting your blender. If your blender gets stuck, use the tamper to push the coconut towards the blades and get rid of any air pockets. If you don’t have a tamper, turn off the blender and use a wooden spoon.
- Let it cool. Don’t try to use your coconut butter right away! It will be warm from the blending process. Let it cool and it will firm up into a nice, spreadable consistency.
How to Store
Store homemade coconut butter in an airtight jar or container and keep it in a cool dry place; it will last for a few weeks. If it’s summertime or you’re in a warm environment, you can store it in the refrigerator if you want it to maintain a firmer consistency.
My Favourite Ways to Use Coconut Butter
There’s no way I can list every single way to use homemade coconut butter, but here are my favourites:
- Use it to replace butter on your toast. Add a little salt to taste, then spread on. Drizzle some maple syrup or agave on top. Or jam. The world is your oyster.
- Make it into frosting for cookies or warm it up and drizzle it over muffins or quick breads.
- You can also warm it up and drizzle it over French toast , pancakes , and waffles .
- Add it to smoothies or your morning bowl of oatmeal.
- You can substitute it where you usually put peanut butter or almond butter. Prime example? These Vegan Peanut Butter Cups . YUM.
- I haven’t tried this, but I did hear from reader Rachel that it’s great in coffee!
- Spread a little onto a square of dark chocolate for a sweet treat.
Ingredients
How to Make Coconut Butter
- At least 3 cups unsweetened coconut flakes
Instructions
How to Make Coconut Butter
- In a food processor or high powdered blender, add the coconut flakes.
- Blend together for about 3 to 4 minutes until the flakes are beginning to clump together.
- Open and scrape down the food processor.
- Secure back on top and continue to blend. Keep blending until everything has been blended together for about 16 minutes. You’ll need to keep scraping in between, about every 3-5 minutes or when the blade is not blending anything. The flakes will begin to break down into a paste, and then a thick and creamy spreadable butter.
- Remove and pour into a jar. It’ll harden once cooled or in the fridge.
- To use, microwave slightly for about 10 seconds to soften, or place a hot kitchen towel around the jar to soften. Enjoy!
